Name: Black Pepper Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb chicken breasts or thighs, sliced against the grain into 1/4” (5-mm) thick pieces; 1 tablespoon light soy sauce (or soy sauce); 1 tablespoon Shaoxing wine (or dry sherry); 1 tablespoon cornstarch; 1/2 cup chicken broth; 2 tablespoons light soy sauce (or soy sauce); 2 tablespoons Shaoxing wine (or dry sherry); 2 teaspoons dark soy sauce (or soy sauce); 1 tablespoon cornstarch; 1 1/2 tablespoons sugar; 2 teaspoons coarsely ground black pepper; 1/8 teaspoon salt; 2 tablespoons peanut oil (or vegetable oil); 1 tablespoon minced ginger; 2 cloves garlic, minced; 1/2 white onion, chopped; 2 bell peppers, chopped (mixed colors preferred)

Jump to Recipe

If you’re craving a dish that bursts with bold flavor and quick-to-make comfort, this Black Pepper Chicken is an absolute winner. Juicy, tender chicken pieces are perfectly seared then tossed in a luscious, peppery sauce that balances heat, savoriness, and a touch of sweetness. Every bite delivers a satisfying crunch from colorful bell peppers and a fragrant kick from freshly minced garlic and ginger. This dish is perfect for weeknight dinners yet impressive enough to share with friends—once you try this Black Pepper Chicken, it’s going to become a favorite in your culinary rotation.

Black Pepper Chicken Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Black Pepper Chicken recipe lies in its straightforward, well-balanced ingredients that build layers of flavor without fuss. Each item plays a crucial role—from the tenderizing marinade to the vibrant veggies and thickened sauce, these ingredients come together to create a dish that’s vibrant, aromatic, and utterly delicious.

Chicken breasts or thighs: Sliced thinly against the grain for quick cooking and tender bites.
Light soy sauce: Adds mild saltiness and depth without overpowering the flavors.
Shaoxing wine: Brings a subtle, aromatic sweetness that elevates the dish.
Cornstarch: Helps tenderize the chicken and later thickens the sauce for a perfect glaze.
Chicken broth: Provides a savory base that mingles with the sauce ingredients.
Dark soy sauce: Introduces a richer color and deeper umami taste.
Sugar: Balances the pepper’s heat with gentle sweetness.
Coarsely ground black pepper: The star of the recipe, delivering a bright and spicy punch.
Salt: Enhances the overall flavors subtly.
Peanut oil: Offers a high smoke point and a mild nutty flavor ideal for searing.
Minced ginger and garlic: Adds fragrant warmth and a slight piquancy.
White onion and bell peppers: Provide sweetness, crunch, and a pop of color.

How to Make Black Pepper Chicken

Step 1: Marinate the Chicken

Start by combining the chicken slices with light soy sauce, Shaoxing wine, and cornstarch in a bowl. The marination not only infuses the chicken with a subtle savory flavor but also tenderizes it. Gently mix so every piece gets coated, then let it rest for 10 to 15 minutes — this short wait makes a world of difference in texture.

Step 2: Prepare the Sauce

While the chicken marinates, whisk together the sauce ingredients: chicken broth, light and dark soy sauces, Shaoxing wine, cornstarch, sugar, black pepper, and salt. Stir thoroughly until the cornstarch dissolves. This mixture is the rich, peppery heart of the dish that will coat the chicken perfectly.

Step 3: Sear the Chicken

Heat a tablespoon of peanut oil in a skillet until shimmering hot. Spread the chicken in a single layer with as little overlap as possible to ensure even browning. Sear for about one minute until the edges gain a gorgeous golden color, then flip and cook briefly on the other side. The goal is a light brown crust with tender, just slightly pink centers. Remove the chicken to a plate to rest.

Step 4: Cook the Aromatics and Vegetables

Add the remaining oil to the skillet. Toss in minced ginger and garlic and stir constantly until their aroma fills the kitchen. Next, throw in the chopped white onion and colorful bell peppers, stirring for 20 seconds just to soften them slightly while keeping that fresh crunch and bright flavor.

Step 5: Combine and Finish Cooking

Give the sauce one last stir to ensure cornstarch is fully suspended, then pour the sauce into the skillet. Stir rapidly as the sauce thickens in seconds, achieving a glossy sheen. Add the chicken back in, tossing quickly to coat all ingredients with that luscious peppery glaze. Turn off the heat and transfer everything to a serving plate immediately to stop the cooking process and keep the vegetables crisp and vibrant.

Step 6: Serve Hot

Serve the Black Pepper Chicken hot off the stove as a main course that’s guaranteed to impress, whether it’s a cozy family dinner or when entertaining guests who love bold flavors.

How to Serve Black Pepper Chicken

Garnishes

Simple garnishes like chopped scallions, a sprinkle of toasted sesame seeds, or even a few fresh coriander leaves complement the bold spice of the dish beautifully. They add a fresh contrast and an inviting visual touch that makes the plate pop.

Side Dishes

This dish pairs wonderfully with fluffy steamed jasmine rice or fragrant basmati, which soaks up every drop of that peppery sauce. For a low-carb option, serve alongside stir-fried greens or sautéed broccoli to maintain a balance of textures and flavors.

Creative Ways to Present

For a fun twist, serve Black Pepper Chicken stuffed inside lettuce cups for a hand-held delight, or layer the chicken over crispy noodles for extra crunch. You can also transform it into a vibrant rice bowl topped with sliced avocado and a drizzle of sesame oil for a personal twist that keeps it exciting every time.

Make Ahead and Storage

Storing Leftovers

Once cooled to room temperature, transfer any leftover Black Pepper Chicken to an airtight container and keep it in the refrigerator. It stays best for up to 3 days while retaining its bold flavors and tender texture.

Freezing

If you want to freeze the dish, portion it into freezer-safe containers or bags. While freezing might slightly soften the vegetables, the chicken and sauce hold up well. Try to consume within 2 months for best taste.

Reheating

Reheat leftovers gently on the stovetop over medium heat, stirring occasionally until warmed through. Avoid the microwave if possible to keep the chicken tender and preserve the sauce’s texture, adding a splash of broth if it thickens too much upon standing.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are slightly fattier and can add more richness to the dish, plus they stay tender when cooked quickly, making them an excellent choice for Black Pepper Chicken.

How spicy is Black Pepper Chicken?

This dish highlights the warming, aromatic heat of freshly ground black pepper rather than overwhelming chili heat. You can adjust the amount of pepper to suit your spice tolerance, making it milder or bolder.

What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry is a good alternative. If neither is available, a dry white wine or even a bit of chicken broth with a splash of vinegar can work as a substitute.

Can this recipe be made gluten-free?

Yes! Use tamari or a gluten-free soy sauce instead of regular soy sauce, and make sure your Shaoxing wine or substitutes are gluten-free. Cornstarch is naturally gluten-free, so no worries there.

Is Black Pepper Chicken healthy?

When prepared with lean chicken and plenty of fresh vegetables, Black Pepper Chicken offers a balanced meal with protein and fiber, and the cooking method using quick stir-frying helps retain nutrients without excess fat.

Final Thoughts

This Black Pepper Chicken recipe is a true crowd-pleaser that’s both simple enough for a weeknight and exciting enough to impress. Its bold, peppery flavor combined with tender chicken and fresh veggies will quickly make it a go-to favorite in your kitchen. I can’t wait for you to try it and see how quickly it becomes a beloved classic in your home too.

Black Pepper Chicken Recipe

★★★★★

4.8 from 17 reviews

Author: Hugo
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

Black Pepper Chicken is a flavorful Chinese-inspired stir-fry featuring tender chicken pieces in a savory sauce with bold black pepper and vibrant bell peppers. This quick and easy dish combines marinated chicken with a thickened soy-based sauce infused with fresh ginger, garlic, and coarsely ground black pepper for a perfect balance of heat and umami.

Instructions

Marinate the Chicken: Combine the chicken, 1 tablespoon of soy sauce, 1 tablespoon Shaoxing wine, and 1 tablespoon cornstarch in a medium bowl. Mix gently by hand until chicken pieces are evenly coated. Let marinate for 10 to 15 minutes to tenderize and flavor the chicken.
Prepare the Sauce: In a small bowl, mix together chicken broth, 2 tablespoons light soy sauce, 2 tablespoons Shaoxing wine, 2 teaspoons dark soy sauce, 1 tablespoon cornstarch, sugar, black pepper, and salt. Stir well to dissolve the cornstarch completely and set aside.
Cook the Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the chicken in a single layer with minimal overlap. Let it sear without stirring for about 1 minute until the bottom develops a light brown crust. Flip and cook the other side for 30 seconds to 1 minute until browned but still slightly pink inside. Transfer chicken to a plate and set aside.
Sauté Aromatics and Vegetables: Add remaining 1 tablespoon oil to the skillet. Stir in minced ginger and garlic, cooking briefly until fragrant, about 10 seconds. Add chopped onions and bell peppers, stirring continuously for about 20 seconds until they begin to soften.
Add Sauce and Combine: Stir the prepared sauce mixture again to ensure cornstarch is dissolved. Pour it into the skillet with vegetables and stir immediately. Cook the sauce until thickened enough to coat the back of a spoon, just a few seconds. Return the cooked chicken to the skillet, tossing quickly to coat everything evenly with the sauce. Turn off the heat and promptly transfer the dish to a serving plate to prevent overcooking.
Serve: Serve the Black Pepper Chicken hot as a main dish, perfect alongside steamed rice or noodles.

Notes

You can use chicken thighs instead of breasts for juicier, more flavorful meat.
Adjust the amount of black pepper to your spice preference.
Use peanut or vegetable oil for a neutral flavor; sesame oil can be added at the end for extra aroma.
For gluten-free version, substitute soy sauce with tamari or coconut aminos.
Do not overcrowd the pan when cooking chicken to ensure proper searing.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Stir-fry
Cuisine: Chinese